Paneer Pasanda Recipe:The World’s Most-Searched Vegetarian Dish

Paneer Pasanda Recipe is a luxurious North Indian dish with paneer slices stuffed with nuts and herbs, simmered in a creamy, spiced tomato-onion gravy. Perfect for special occasions or a comforting vegetarian dinner, this Mughal-inspired recipe is a global favorite.

Paneer Pasanda Recipe

Samina

Paneer Pasanda is a luxurious North Indian dish with paneer slices stuffed with nuts and herbs, simmered in a creamy, spiced tomato-onion gravy. Perfect for special occasions or a comforting vegetarian dinner, this Mughal-inspired recipe is a global favorite

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Calories 220 kcal

Ingredients

  

• For Paneer Stuffing:
• 250 g paneer cut into 8 thin triangles
• 2 tbsp cashews finely chopped
• 2 tbsp almonds finely chopped
• 1 tbsp raisins chopped
• 1 tbsp fresh cilantro chopped
• 1 green chili finely chopped
• 1/2 tsp cumin powder
• Salt to taste
• For Gravy:
• 2 large onions finely chopped
• 2 large tomatoes pureed
• 1/2 cup cashews soaked in warm water for 20 minutes
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 cup heavy cream or yogurt for lighter version
• 2 tbsp vegetable oil
• 1 bay leaf
• 2 cloves
• 1 cinnamon stick
• 1 cup water
• Salt to taste
• Fresh cilantro for garnish

Instructions

 

Prepare Stuffing: Mix cashews, almonds, raisins, cilantro, green chili, cumin powder, and salt in a bowl. Lay 4 paneer triangles flat, spread 1 tbsp stuffing on each, and cover with another triangle to form “sandwiches.” Press gently and set aside.

Make Gravy Base: Blend soaked cashews with 1/4 cup water into a smooth paste. Set aside.

Cook Aromatics: Heat oil in a large pan over medium heat. Add bay leaf, cloves, and cinnamon stick; sauté for 30 seconds. Add onions and cook until golden brown (8–10 minutes).

Add Spices and Tomatoes: Stir in ginger-garlic paste, red chili powder, coriander powder, turmeric, and salt. Cook for 1 minute. Add tomato puree and cook until oil separates (5–7 minutes).

Create Creamy Gravy: Add cashew paste and 1 cup water. Simmer for 5 minutes, stirring occasionally. Stir in heavy cream and garam masala. Adjust consistency with more water if needed.

Cook Paneer: Gently place stuffed paneer triangles in the gravy. Simmer for 3–5 minutes, ensuring paneer is coated but not broken.

Serve: Garnish with cilantro. Serve hot with naan, roti, or basmati rice.

Keyword paneer pasanda, paneer pasanda recipe, vegetarian Indian recipes